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Gluten-free spiced winter loaf
Item 1 of 1
This gluten-free fruit bread recipe combines all the heady flavours of Christmas within a rich sweet loaf. Dried fruits, cinnamon and nutmeg sit alongside chestnuts and stem ginger to create a fantastic bake that would be perfect sliced and toasted on Christmas morning.
First published in 2018
Ingredients
Metric
Imperial
- 350ml of whole milk
- 50g of unsalted butter, plus extra for greasing
- 3 medium eggs, beaten
- 1 tsp white wine vinegar
- 500g of Freee by Doves Farm Gluten Free Brown Bread Flour
- 2 tsp Doves Farm Quick Yeast
- 3/4 tsp fine sea salt
- 50g of caster sugar
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1/4 ground nutmeg
- 2 knobs of stem ginger in syrup, finely chopped
- 50g of currants
- 50g of raisins
- 50g of sultanas
- 50g of cooked chestnuts, broken into pieces
- oil, for greasing
SAVE RECIPE
Equipment
- 1kg loaf tin
Method
1
Gently heat the milk and butter together in a pan until the butter has melted. Leave to cool until just warm, then whisk in the eggs and vinegar
- 1 tsp white wine vinegar
- 350ml of whole milk
- 50g of unsalted butter, plus extra for greasing
- 3 medium eggs, beaten
2
Put the flour, yeast, salt, sugar, mixed spice, cinnamon and nutmeg in a large bowl, then stir to combine. Make a well in the middle and pour in the milk, butter and egg mixture, mixing thoroughly
- 1/4 ground nutmeg
- 3/4 tsp fine sea salt
- 50g of caster sugar
- 1 tsp mixed spice
- 1 tsp ground cinnamon
3
Add the ginger, dried fruit and chestnuts, then mix again
- 50g of cooked chestnuts, broken into pieces
- 2 knobs of stem ginger in syrup, finely chopped
- 50g of currants
- 50g of raisins
- 50g of sultanas
4
Butter the loaf tin and scoop the dough into it, levelling the top. Rub a little oil on one side of a sheet of cling film. Place it oil-side down loosely over the top of the bread tin. Leave to prove at room temperature for 1 hour, or until the loaf has risen
- oil, for greasing
5
Preheat an oven to 200°C/gas mark 6
6
Remove the cling film and bake the loaf for 35–40 minutes, or until golden and an inserted skewer comes out clean. Serve warm from the oven, or leave to cool before toasting and spreading with butter and jam or marmalade for breakfast
First published in 2018
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